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Cooking
Crispy Zucchini Fries with Parmesan Crust
· 2 servings
Slice the zucchini and beat the eggs
Cut the zucchini into cylinders about 6 cm long, then slice each one into small wedges. Season the eggs with salt and beat well.
Crumb coating
Mix chopped herbs into the breadcrumbs, season lightly with salt, and add grated Parmesan. Don't over-salt the mixture - Parmesan is already quite salty on its own.
Double-coat the fries
Dip the zucchini pieces in the egg, then the crumb mixture, then back into the egg and crumbs again. Press the crumbs onto the zucchini so they stick as well as possible. Grease a baking sheet with olive oil, arrange the zucchini fries on top, and drizzle generously with more olive oil.
Bake, then season to finish
Bake at 180°C for 25 minutes. Every oven is different though, so really just bake until golden. Finish with coarse sea salt or Maldon salt and a good grind of pepper.
Tip: make a bigger batch
Store any leftovers in the fridge - to reheat, just pop them in the oven or an air fryer for 4 minutes and they'll turn nice and crispy again.
Tip: about the mayo
You can use a food processor, a hand mixer, or even just a whisk. The trick is whisking the oil into the egg yolks little by little. Two yolks can absorb around 200 ml of oil (which is why this stuff is such a calorie bomb). Separate the yolks carefully and add the oil very slowly.
Mayonnaise
Separate the egg yolks from the whites. Season the yolks with salt, add a teaspoon of mustard and a squeeze of lemon juice, then slowly whisk in the oil until the mayo thickens.
Flavouring
Stir a little yogurt or sour cream into the finished mayo to lighten it up. Add chopped herbs, a splash of cachaça - Brazilian rum (or another lime-and-mint flavoured soda, or kombucha) and some honey.
Add the final touches
Add lime juice and lime zest (this gives the mayo a wonderful zing and aroma). Season with salt and pepper. Add liquids a little at a time so the mayo doesn't end up too runny.